Watermelon Jalapeno Gazpacho with Feta Crumbles
Ingredients
- 6 ripe tomatoes, chopped (I used 14 ounces diced canned instead)
- 2 cups cubed, seedless watermelon
- 2 medium seedless or English cucumbers, peeled and chopped (I used Persians, keeping the skin)
- 3/4 cup diced sweet Vidalia onion
- 1/2 jalapeño, minced (discard the seeds and ribs for less heat)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh mint leaves
- 1/4 cup red wine vinegar
- Juice of 2 limes
- 1 cup tomato juice (I used V-8)
- Kosher salt
- 1/2 cup crumbled feta cheese for garnish
- Hot sauce or Worcestershire sauce for garnish (optional)
Instructions
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